Peach Fluff

I am so excited to be sharing this very famous (at least in our house) recipe today! This one brings up so many memories for me as we had this at a close friend's home quite a few times when I was growing up. This also happens to be one of my dad's favorite recipes, and since his birthday was recently I was able to surprise him with it! Food gifts are my favorite to give! 

This recipe is a summer staple. It's fairly easy to make, and it makes A LOT so if you have a picnic or BBQ to go to this would be the perfect option. This dessert also looks impressive in the pan, and it's a great way to use up the best summer fruit....PEACHES! 

This dessert starts with a shortbread-like crust with delicious pecans in the crust. I toasted mine and it gave it an extra nutty flavor. The crust is topped with a sweet cream cheese mixture, and then all of that gets finished with a peachy, fruity, delicious topping. Crunchy, nutty, sweet, tangy, peachy! This hits all those delicious notes all in one bite. 

May I introduce you to: Peach Fluff!

Peach Fluff

recipe from a sweet lady at church who was gracious enough to share it with me!

To Make the Crust

1 1/2 cups all purpose flour

1/4 cup brown sugar

1 cup pecans, toasted and finely chopped

1 1/2 sticks unsalted butter, melted 

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl and press into a 13 x 9 inch glass baking dish.

Bake for 15 minutes. Remove and allow to cool. 

To Make the Cream Cheese Filling

1 8oz tub Cool Whip, defrosted 

1 8oz brick cream cheese, softened 

1 cup powdered sugar

In a large bowl combine all ingredients with a hand mixer on medium speed until light and fluffy. 

Spread mixture onto cooled crust.

To Make the Peach Topping

1 cup water
1 cup sugar
2 tablespoons cornstarch
1 3oz box peach Jello
8 fresh peaches, chopped

Add water, sugar, and cornstarch in a medium saucepan over medium heat. Cook until sugar is dissolved and mixture is thick and clear.

Remove thickened mixture from heat and add in box of peach Jello. Whisk until combined.

Add chopped peaches into thickened sugar mixture and stir to combine.

Pour peach topping over cream cheese filling.

Refrigerate for at least 2 hours.

I hope your family enjoys this dessert as much as my family does! Happy summer to you and yours! 

roasted peaches with walnut crumble

It's officially SUMMER, and you know what that means....peaches! Today I'm sharing my go-to summer dessert - roasted peaches topped with salted caramel ice-cream and a brown sugar walnut crumble - on Oh the Lovely Things! This dessert is so easy and is perfect for summer parties or as the perfect ending to a simple summer dinner. 

This recipe is so simple and starts with roasted peaches. If you haven't started roasting your fruit, jump on the bandwagon immediately! It's so simple and brings out all the flavors of your favorite fruit. Once the peaches are roasted to perfection they get topped with the most delicious crumble made with walnuts, butter, cinnamon, and brown sugar. I'm convinced that brown sugar, cinnamon, and peaches should never be parted. After you try this recipe, you'll be convinced of that too!

After the peaches are roasted and topped with the walnut crumble the whole dessert gets finished with salted caramel gelato. You could totally skip the gelato, but please don't! The salty caramel rounds out the flavors perfectly!

I was so excited to be contacted by Clemence since her blog is full of beautiful things and lots of inspiration. Head on over to Oh the Lovely Things to see the recipe!

peach + blackberry breakfast crisp

I'm learning things about myself all the time, and lately I've noticed that I'm very indecisive. My favorite color = all the colors! Favorite band? How does someone even narrow that down? I still can't even decide what I want to be when I grow up and I'm already a grown up! However, ask me my favorite summer dessert and I'll have an answer for you.....BLACKBERRY COBBLER! It's so delicious, super easy, and buttery topping meets tart, warm berries. What could be better than that?

I know something that may be better than warm fruit dessert cobbler. Warm, crunchy, sweet, breakfast fruit crisp. Yes, that's right people, breakfast crisp! And it's healthy and really satisfying. Now I can have cobbler/crisps twice a day, and you can too!

Peach + Blackberry Breakfast Crisp

adapted from Annie's Eats

For the Granola

1/2 cup sweetened shredded coconut

1 1/2 cups coarsely chopped walnuts

1 1/2 cups rolled oats

1 1/2 tablespoons coconut oil

2 tablespoons honey

2 tablespoons maple syrup

pinch salt

dash of cinnamon & nutmeg

Preheat oven to 325 degrees and prepare a sheet pan with parchment paper. 

In a small skillet over medium-high heat, toast coconut until light brown and fragrant. Remove from pan and place in a large glass bowl.

Toast walnuts in the same pan over medium-high heat until fragrant. Add in coconut oil and allow to melt, then add in the oats. Lightly toast over heat (about 3 minutes).

Pour walnuts and oats into the bowl with the toasted coconut. Add in honey, maple syrup, salt, and spices. Stir to combine.

Pour oat mixture onto the prepared sheet pan and spread into a thin layer. Bake for 15 minutes stirring occasionally. Let cool while preparing fruit filling.

Fruit Filling

1 lb. frozen peaches

1 1/2 tablespoons cornstarch

1 tablespoon coconut sugar (or regular sugar)

Juice from half a lemon

6 ounces fresh blackberries

Increase oven temperature to 375 degrees. 

In a large baking dish, combine everything but the blackberries until well combined and the cornstarch is dissolved. Stir in blackberries gently. 

Bake for 20 - 30 minutes or until fruit is juicy. Sprinkle granola over the top of the fruit filling (you will not use all the granola) and bake again for another 10 minutes or until the fruit is bubbling. 

Cool briefly before serving with vanilla greek yogurt.

Breakfast fruit crisps for President!